Chop Carrot, Celery, Onion and Garlic in Food Processor
Combine Vegetables with Egg, Salt and Pepper in Large Bowl (add options if desired)
Stir in Bread Crumbs
Add Ground Beef and Pork
Add just enough Milk to bring mixture together
Mix all ingredients together gently. Do Not Squish with Hands!
Shape Meatloaf by rolling mixture back and forth between Hands into small football shape approximately 7” x 3.5” x 2”
Drop Meatloaf gently on to Baking Pan

{The Mixing and Shaping are critical. In order to achieve the desired texture, (a Meatloaf that cooks evenly through, allows fat and water to drain, and holds it’s shape when sliced), the correct amount of air must remain in the mixture. In concrete construction this is known as controlling “slump”, which is a component of the principle of “mass wasting”: http://en.wikipedia.org/wiki/Mass_wasting }

This sounds good, but try substituting Devil Dust (made by Waddy Spice Traders) for the Hot Pepper sauce. It a finely crushed blend of hot peppers that can be added both during cooking (to achieve a mild level of heat - that all at the table can stand), but can also be added at the table by those individuals who prefer things "the hotter, the better"!

It is also great on eggs or sprinkled on grilled veggies.
Use it anywhere that you would use salt.

For a meatloaf that stays moist, a 80% meat to 20% fat ratio is the generally accepted formula.

Some cooks use 30% fat, but there is a fine line between juicy and greasy. This is the reason most cooks choose ground chuck, since it has this ideal fat to meat proportion.

By adding finely diced or puréed aromatic vegetables to your mixture, you are adding additional moisture into the meatloaf. Not only does this make your final product juicier, but it also adds lots of extra flavour.

If fact, you can add bacon and eggs to the recipe to give it a breakfast taste.

Carrots in meatloaf? Outrageous! (going to try it though!) I'll tell the kids it is a special kind of cheese...

The key is to grind them (and the other vegetables) until fairly fine. They aren't really noticeable in the finished product this way, and they add a nice texture. If they aren't ground finely, I find the meatloaf doesn't hold together as well.